Burfi

Maya Singh

Burfi is usually made for special occasions, like the festival of Diwali, or other celebrations. It is good thing too, because most of the ingredients are high in fats and sugar.

This fudge like sweetmeat is a favorite of mine & many friends and relatives. The ingredients are a combination of milk powder, sugar, butter/ghee, almond powder and spices. Details are in the recipe below.
There are a number of ways to make Burfi, but the quickest, easiest & extremely delicious recipe, is the one that my sister, Maya, shared with me.

Burfi is really very easy make. Just ensure to stir frequently & to cook it on a low-medium temperature.
To decorate the Burfi you may chop up some sliced almond and sprinkle it on top of the Burfi, soon after you pour it onto a tray. If this step is delayed, it is difficult for the almonds to stick to the Burfi, as it begins to harden.
Burfi keeps fresh for about a week. After that refrigerate it or keep it in the freezer. It lasts indefinitely.

Ingredients

14 oz/397 g. or 5 measuring cups, mawa powder or klim milk powder, or any milk powder that is available

3 sticks or 375g. butter

1 cup milk

1 and 1/4 cup sugar

1 cup almond powder

1 tablespoon cardamom (elachi) (ground)

2 teaspoons nutmeg (ground)

A pinch of salt

1 tsp. rose essence (optional)

Method

Sieve the milk powder to remove lumps

Use a pot with a heavy base. on medium heat, melt butter; add milk & then sugar. These steps can be blended together. Mix, stir frequently. Wait for it to rise up & boil

Stir and let it mix well with the other ingredients, about 3-5 minutes. It should be a thick consistency and not stick to the pot. The bubbles will indicate that it is done and it will easily pull away from the edge of the pot. Take care to ensure it does not brown at the bottom

Add almond powder, salt, and flavorings. Put into tray to set. Smooth top with back of spoon or spatula. Add colorful almonds and gently press.

When it is firm, a few hours later, slice into pieces and serve.

bite sized pieces of delicious burfi.

Burfi in tray decorated with almonds ready to be sliced.

Burfi during the cooking stage in pot

Conclusion

Eaten in moderation, occasionally, this dessert should be okay. However, as with all the sweet desserts on this website, I recommend using substitute ingredients for butter, sugar, cream & milk that may be more suitable for certain health conditions. I hope you enjoy using this recipe. I have always had success with it.

There must be many of you who are very good cooks. If you would like to share your recipe and have it published on the internet, please send me an email at
or reach me via the Contact link.

Send me recipes that you enjoy making. Remember to send pictures of the dish, as well as one of yourself. Happy cooking.

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ATTENTION, MISS N.G. (I am using initials for privacy.) You wrote to me via the form to say that the Burfi was too thin and you wondered how to thicken it. I may have suggestions. However I am unable to respond to you as you did not leave an email address. If you see this message, please contact me again, either using the form again or the email address that is stated below. Thank you